Roasted Vegetable and quinoa bowl with Smokey Miso Dressing*

Author: Holly White

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Roasted Vegetable and quinoa bowl with Smokey Miso Dressing

Ingredients

• 3 tablespoons Apple Cider vinegar
• 1 tablespoon miso paste
• 2 tablespoons maple syrup
• 4 tablespoons toasted sesame oil
• 1 tablespoon tamari
• ½ teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 cup of cooked quinoa or rice per person
• Roasted Sweet potato, red onion, red pepper
• Roasted Tofu

To serve (all optional)

• serving of cucumber, sliced
• serving of edamame beans
• serving of spring onions, finely chopped
• sprinkle of sesame seeds
• sprinkle of dried red chilli flakes

Instructions

1. Place all of the ingredients, except the oils, into a medium bowl and whisk to combine.
2. Gradually add the oils in a steady stream, whisking constantly to create a smooth, emulsified dressing. Taste to adjust the flavours to your preference.
3. Assemble the vegetables on top of a bed of quinoa and top with a generous tablespoon or 2 of the dressing and add tofu and additional toppings.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.